Dad has bought a sous vide machine. And dad is now obsessed with sous vide’ing everything. Like everything!
So, since I had not posted anything for the red blooded male in a while, and since anything from an animal didn’t have a chance of hitting our plates unless it was sous vide. I made you this.
PS. If you don’t have a sous vide machine, you can use makeshift methods such as this, or skip it all together and just use a beautiful piece of barbecued eye or rib fillet.
- 2 large rib fillet, bone in
- 100 g roasted peanuts
- 50 g sesame seeds
- ¼ tsp cumin, ground
- 1 tsp smoked paprika
- 1 clove garlic, peeled and finely sliced
- 100 ml extra virgin olive oil
- 1 swig tequila
- Juice of 1 lime
- 1-2 fresh green chillies, stalks removed, seeds left in
- Sea salt
- 1 small bunch fresh coriander
- ½ small bunch fresh mint, leaves picked
- 1 fresh green chillies, deseeded
- 4 large spring onions, trimmed
- 2 tomatoes, roughly chopped
- Juice of 1 lime
- First, get your steaks started. Take your meat out of the fridge, let them start to come up to room temperature and then oil and salt them. Heat a fry pan to high and cook the steaks for about a minute on each side. Remove from the pan and vacuum seal. Place in your water bath at about 54°C for 3 hours. If you are not using sous vide meat, you can just skip this part.
- To make the peanut sauce, put a fry pan on a medium heat and toast the nuts and sesame seeds for a few minutes until lightly browned. Add the cumin, ,paprika and garlic and cook for another minute or so. Tip into a liquidizer with the extra virgin olive oil, tequila, lime juice, salt and pepper, and 200ml of water. Whaz until shiny and smooth, then have a taste and adjust with a bit more salt, chilli or lime juice if needed. Set aside.
- To make your salsa, place the coriander bunch, including the stalks, with the mint leaves, garlic, chilli, spring onions and tomatoes and chop until it’s all very fine. Sprinkle over a generous pinch of salt and pepper, then add most of the lime juice and a a tablespoon or so of olive oil. Mix together on the board, taste it, season with more salt, pepper, lime juice, and set aside.
- Once your sauces are ready to go, and your 3 hours is up. Remove the steaks from the water bath, remove from the vacuum seal bag and pat dry. Salt again and then in either a hot griddle pan, or on the barbecue, sear the steaks for a further 2 minutes on each side to develop a nice crust. If you are not sous vide’ing, just oil and salt your steaks and cook to your liking.
- When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes. Cut them into 1cm-thick slices, spread the peanut sauce over a large serving platter, and gently place the slices of steak on top. Finish with some of the salsa spooned over the steaks and serve. Really good!